How to make crispy and chewy marinated chicken feet with lemongrass and calamansi super simple

How to prepare Vegetarian Calamondin Marinated Chicken Feet

• 1

  Prepare ingredients

  Wash the vegetarian chicken feet thoroughly. Boil the chicken feet in a pot of water over medium heat for about 10 minutes, adding a few slices of ginger and some onions for aroma, and seasoning with 1 teaspoon of seasoning powder for flavor.

  Clean the lemongrass, cut it into thin diagonal slices as shown.

  Wash the calamondin, cut it in half or into thirds horizontally.

  Clean the chili and cut it into large slices.

  Tip:

  • You can keep the calamondin seeds or remove them for easier eating.
  • You can crush the lemongrass or cut it into segments depending on your preference.

  
• 2

  Make the sauce

  Add 3 tablespoons of vegetarian fish sauce, 1 tablespoon of sugar, 1 teaspoon of chili powder, and 1 teaspoon of seasoning powder to the pan.

  Place the pan on the stove, turn on medium heat, and stir continuously until the mixture dissolves, cooking until it thickens slightly, then turn off the heat.

  Tip:

  • Depending on the saltiness of the fish sauce, adjust to taste.
  • You can season again to suit your family’s taste.

  
• 3

  Mix the chicken feet

  Add the lemongrass to the cooled fish sauce and mix well.

  Then add the boiled chicken feet, sliced chili, and sliced calamansi. Gently mix and let it soak for about 30 minutes for the flavors to absorb.

  Tip:

  • Mixing while the sauce is still warm will help the chicken feet absorb the flavors better.
  • Use the calamansi immediately after cutting to avoid bitterness.

  

  
• 4

  Final Product

  Delicious pickled chicken feet with lemongrass and kumquat features chewy and crispy vegetarian chicken feet, fragrant, and a sour kumquat flavor, enhanced by a rich sauce that is truly enticing, isn’t it? Enjoy right away!